These cookies are left overnight in the oven.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (170 degrees C).

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  • Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.

  • Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.

  • After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

Nutrition Facts

57.9 calories; 0.8 g protein; 8.7 g carbohydrates; 0 mg cholesterol; 15.8 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/12/2006
I love these! If they come out and are still a little sticky you can put them in the pre-heated oven again until they are as crisp as you'd like. Read More
(31)

Most helpful critical review

Rating: 3 stars
07/30/2010
Tasty but needed more time in the morning to brown on top and still be chewy in the middle. Read More
(3)
31 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/12/2006
I love these! If they come out and are still a little sticky you can put them in the pre-heated oven again until they are as crisp as you'd like. Read More
(31)
Rating: 4 stars
11/29/2008
IF YOU DO NOT HAVE A BEATER--DO NOT GO PAST THIS RECIPE! I made these cookies ENTIRELY by hand with a whisk. It's a bit of work but they're worth it! The trick is to ensure the whites are room temperature the bowl is clean (and preferably metal copper is best) and a drop of vinegar or cream of tartar will help the whites' reaction immensely. Good luck! I made these with finely crushed candy cane as per Homermc's direction. Probably only added about a quarter cup. Read More
(24)
Rating: 5 stars
10/28/2007
Great! Just like grandma used to make them!!! I added the 1/4 tsp of cream of tartar a little more than 1/4 cup sugar 1 tbsp cocoa powder and 1 cup chopped peppermints. Yummy! Thanks! Read More
(20)
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Rating: 5 stars
01/05/2007
I have used this recipe for years. Only use when it is not humid. Make sure bowl and beaters are grease free or egg whites do not beat up stiff. Make sure egg whites are at room temperature. I add 1/4 teaspoon cream of tartar which helps make them crisp. I let them cook about 5 minutes before turning off oven Read More
(18)
Rating: 5 stars
11/27/2006
I screwed this one up good. Mine came out really really soupy as I wasn't sure what I was looking for when mixing till "stiff". I will try this one again but beat with a mixer until it thickens like it is supposed to (as I read on another Web site the egg mixture should not slip and slide when tilting the bowl. Also I will wait 20 mins to use eggs after taking eggs out of the fridge). What I had did taste good though which is why I will try it again. Read More
(14)
Rating: 4 stars
12/07/2007
My mother and her mother made these cookies at Christmas and these additions make them 5 STARS!!! Add 1 cup rice krispies cereal 1 cup shredded coconut and 1 cup chocolate chips to meringue mixture and then follow baking instructions. Superb! Read More
(13)
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Rating: 5 stars
01/17/2003
Almost effortless cookie-making. Try adding crushed candy canes for a festive holiday cookie. Read More
(11)
Rating: 5 stars
05/14/2011
I've been making this recipe for over 20 years. I recently learning you can keep the oven on at 150 degrees and bake for 2 hours to hurry up the process. Read More
(9)
Rating: 5 stars
11/12/2009
Just like mom and I used to make as a kid. One suggestion we always used mini chocolate chips - they seem to almost float in these cookies. Read More
(6)
Rating: 3 stars
07/30/2010
Tasty but needed more time in the morning to brown on top and still be chewy in the middle. Read More
(3)